Among all soups on a meat basis, the most rich, dark and rich to taste is the one that makes of beef. Soups with beef broth in their variety are not inferior to what can be done on the basis of chicken and we prove it with the help of the following recipes.
Bean soup with beef broth
If you do not know what soup can be cooked with beef broth, then stop by combining beans and meat. The combination of vegetable and animal protein is what athletes need and everyone who wants to bring their body and menu to order.
Ingredients:
- beef - 480 g;
- twigs of thyme - 2 pcs .;
- garlic - 2 teeth;
- beef broth - 1.4 liters;
- potatoes - 370 g;
- beans - 740 g;
- pumpkin - 275 g;
- spinach - 140 g.
Preparation
If you have a multivarker, it is convenient to throw all the prepared ingredients into the bowl and select the appropriate mode for an hour and a half. If the kitchen gadget is not at hand, then all have to do on the stove.
The night before the preparation, the beans are poured with water. In the morning, the beans are washed. Beef, dividing into cubes, fry on high heat, season, add garlic and thyme. Now pour all the broth and put the beans and potatoes. Reduce heat, cook the legumes and vegetables together until soft, then put the pumpkin, wait until it softens. Last, send the spinach and remove the pan from the fire. Delicious soup on beef broth is ready, you can serve it right away.
Vegetable soup with beef broth
Ingredients:
- beef - 540 g;
- shallot - 95 g;
- garlic - 2 teeth;
- Provencal herbs - 1 teaspoon;
- tomato paste - 10 g;
- beef broth - 1.2 liters;
- red wine - 65 ml;
- water 210 ml;
- carrots - 115 g;
- potatoes - 115 g;
- buckwheat groats - 45 g;
- green peas - 65 g.
Preparation
As usual, start with frying the meat until a browned crust is formed. When the beef turns golden, add to it shallots and grated carrots with garlic, mix, put the tomato paste and splash the wine next. Allow the wine to evaporate halfway, then add water and pour the beef broth. As soon as the liquid comes to a boil, reduce the heat and leave everything to languish on low heat for about half an hour, so that the meat is ready. Then add the buckwheat, add potatoes and peas. Cook everything until the potatoes and buckwheat are ready. Pea soup with vegetables on beef broth is served 10-15 minutes after the end of cooking, in the company of croutons and greens.
Soup on beef broth with vermicelli
We are used to the fact that soup with vermicelli is a standard mix, actually, the most vermicelli with pieces of beef and a set of potatoes, carrots and onions. In fact, you can give fantasies to go beyond this routine and prepare a simple, but original and full of flavor Asian spicy soup.
Ingredients:
- beef broth - 2.8 liters;
- ginger - 6 slices;
- dry wine (white) - 65 ml;
- beef (pulp) - 1.4 kg;
- garlic - 2 heads;
- pasta from hot pepper - to taste;
- Shiitake mushrooms (dried) - 5-7 pieces;
- anise stars - 4 pcs .;
- laurel leaves - 4 pieces;
- tomato (large) - 1 piece;
- soy sauce - 115 ml;
- glass noodles.
Preparation
Divide the meat into medium sized pieces (one bite). Fry the meat to a pronounced golden color, add to it garlic, anise, laurel and ginger. The last place a paste of hot pepper and pre-soaked and sliced mushrooms shiitake. As soon as you hear the intense aroma of all added spices, pour in the wine and put the sliced tomato. After a couple of minutes, add the soy sauce and pour it all over the beef broth. Give the Asian mushroom soup on the beef broth for about 20 minutes on the fire, put the noodles (the amount - to taste) and remove the pan from the plate.